Hello everyone. Hope all of you are keeping safe and healthy. This article contains 6 healthy and easy to make dinner recipes. These recipes are simple yet high in fibre and very nutritious. These recipes require minimal ingredients.
1. Sprouts veggies stew
Ingredients
- Seasonal veggies including carrots, beans and peas (feel free to add other seasonal veggies of your choice)
- 1/2 cup moong sprouts
- 1/2 cup fresh coriander
- 1/2 cup coconut milk
- Salt to taste
- 1/2 tsp spice mix
- 1/2 capsicum
- 1 tomato
- Some black pepper
- Mixed herbs
Instructions
- Take the seasonal veggies in pan
- Add 3-4 tbsp water to the veggies
- Cover and cook the veggies on low heat
- Blend the coconut milk and corainder with some sprouts
- In the pan, add salt to taste and add 1/2 tsp spice mix
- Add the balance sprouts
- Add 1/2 cut capsicum and 1 tomato
- Add the blended mixture now to the semi cooked veggies
- Add 3/4 cup water
- Bring the mixture to a boil, make sure that you don’t overcook it
- Add some black pepper and mixed herbs
- Serve this recipe slightly warm
2. Daliya Dinner Soup
Ingredients
- 2 tomato
- 1 carrot
- Salt to taste
- 3 tbsp barley daliya
- 1 tsp olive oil
- 2-3 cloves of garlic
- Black pepper
- Some fresh corainder
Instructions
- Cut the tomato and carrot and put them in a pan
- Add 2-3 tbsp water
- Add salt to taste
- Cover and cook on reduced heat
- Once cooked, let it cool
- Remove the skin from the tomato
- Add the entire mixture to a blender with some water
- Blend the mixture
- Take 3 tbsp barley daliya in a container
- Keep the daliya rinsed in water for 15 minutes
- In a pan, take 1 tsp olive oil
- Add 2-3 cloves of garlic in the pan
- Add the washed daliya in the pan
- Add 1 1/4 cup of water in the pan
- Add salt to taste
- Once the mixture starts to boil, reduce heat, cover and cook
- Continue cooking for 10-15 minutes
- Add the carrot and tomato paste to the pan
- Add water as required
- Add some black pepper
- Add fresh corainder
- Serve this recipe slightly warm
3. Sprouts sattu roti / parantha
Ingredients
- 1/2 cup moong sprouts
- 1/2 cup raosted chana dal
- Salt to taste
- 1/2 tsp cumin powder
- Amchur powder
- Spice mix
- Kasuri methi
- Mixed herbs
- Some wheat flour for paranthas
- Little bit of oil
Instructions
- In a bowl, take 1/2 cup moong sprouts and 1/2 cup roasted chana dal
- Add salt to taste
- Add 1/2 tsp cumin powder
- Add some amchur powder
- Add some spice mix
- Add some kathuri methi amd mixed herbs
- Take some wheat flour and make a dough
- In the dough add the mixture prepared
- After the stuffing is added, roll with a rolling pin
- Take some oil on a tawa and make parantha using the mixture added dough
4. Mumbai style sprouts curry
Ingredients
- 1 cup sprouts
- 1 onion
- 2 tomato
- Some garlic
- 1 1/2 olive oil
Instructions
- In a kadai, take 1 1/2 tsp olive oil
- Add the garlic in the kadai
- Once the garlic is cooked, add the onions
- Add salt to taste
- Add some turmeric, chilli powder and spoce mix in the kadai
- Once the onions are cooked, add the tomatoes
- Add 1/4 cup sprouts in the kadai
- Once cooked let it cool down
- Take out the cooked mixture
- In the kadai. Add some water
- Add the rest of the sprouts and cook them
- Make a paste of the earlier mixture in a grinder
- Add the paste in the kadai with the balance sprouts
- Add 1 1/2 cup water
- Cook the mixture on slow flame
- Your sprouts curry is now ready
5. Veggies coconut stew
Ingredients
- Chopped seasonal veggies
- Lemon grass
- Sring onions
- Coconut milk
- 1 tsp olive oil
- Salt to taste
- Black pepper
Instructions
- In a pan, add 1 tsp olive oil
- Add 1 cup chopped spring onions in the pan
- Add dried lemon grass
- Add chopped green beans
- Add curry leaves
- Add 2 tbsp water in the pan
- Add the rest of the veggies in the pan
- Add salt to taste
- Add black pepper
- Remove the lemon grass
- Add 250 ml coconut milk in the pan
- Boil the mixture but make sure you don’t overcook the vegetables
- Your stew is now ready
6. Paneer tikka roll
Ingredients
- Some ginger
- 1/2 onion and some garlic
- 2 tbsp curd
- 250 grams homemade paneer
- Salt to taste
- Roasted cumin powder
- 1 tsp olive oil
- 1/2 tsp amchur powder
- Turmeric powder
- Homemade spice mix
- 1/2 tsp coriander powder
- Red chilli powder
- 1 1/2 tsp kasuri powder
- Some olive oil
- Some long cut onions, capsicum and carrots
- Homemade pizza sauce
- Homemade curd mayo
Instructions
- In a grinder, add some ginger, 1/2 onion and garlic
- Add 2 tbsp curd in the grinder
- Grind the mixture
- In a bowl, add 250 grams homemade paneer
- Add the earlier prepared mixture in the bowl
- Add salt to taste
- Add roasted cumin powder in the bowl
- Add 1 tsp olive oil
- Add 1/2 tsp amchur powder
- Add some turmeric powder
- Add some homemade spice mix in the bowl
- Add 1/2 tsp coriander powder and some red chilli powder
- Add 1 1/2 tsp kasuri methi
- Mix the ingredients gently
- Keep the mixture in the fridge for minimum 3 hours to upto overnight
- Sprinkle some oil on a tawa
- Place the paneer cubes on tawa and reduce heat to the lowest
- Cook from both the sides until the cubes turn brown and crisp
- On the same tawa saute some long cut veggies like onions, capsicum and carrots
- Prepare a roti using wheat dough and add some homemade pizza sauce on top
- Add a layer of homemade curd mayo
- Add some sauted veggies
- Put the cooked masala paneer
- Your paneer tikka roll is ready